This Lemon Butter Salmon Pasta is a bright and tasty dish that brings a burst of flavor to your table. Creamy butter and zesty lemon pair perfectly with tender salmon and pasta!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for this dish. If you can’t find fresh or prefer a budget-friendly option, canned salmon works well too. Just be sure to drain it before using.
Pasta: I like using spaghetti for its classic feel, but linguine is a great alternative too. If you’re looking for a gluten-free option, try brown rice or quinoa pasta.
Heavy Cream: For a lighter version, substitute with half-and-half or full-fat coconut milk for a dairy-free option. You’ll still get a creamy texture!
Parmesan Cheese: Freshly grated Parmesan adds the best flavor, but you can use Pecorino Romano or even nutritional yeast for a vegan alternative.
Garlic: Fresh garlic enhances the taste. In a pinch, garlic powder can substitute; use about 1/4 teaspoon per clove.
How Can I Make My Salmon Cook Perfectly?
Cooking salmon can be tricky, but with a few simple steps, you’ll get it right every time. First, make sure the salmon is dry before seasoning. This helps it sear perfectly.
- Season the salmon with salt and pepper just before cooking to keep it fresh.
- Cook skin-side down for crispy skin, which adds flavor and texture.
- Don’t flip too early; let it get golden brown first. If it sticks to the pan, it’s not ready to flip.
Once cooked, let it rest briefly before flaking. This keeps it tender and juicy!
How to Make Lemon Butter Salmon Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Optional: red pepper flakes for a slight kick
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare, including cooking the pasta and salmon, and making the creamy sauce. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your spaghetti or linguine and cook according to package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta, but keep about 1/2 cup of the pasta water. Set both the drained pasta and pasta water aside.
2. Prepare the Salmon:
While the pasta is cooking, pat the salmon fillets dry using paper towels. This helps them cook better! Season both sides with salt and black pepper. Next, heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and cook for about 4-5 minutes, or until the bottom is nicely golden brown. Carefully flip them over and cook for another 3-4 minutes until they are cooked through. Once cooked, remove the salmon from the pan, flake it into large chunks using a fork, and set aside.
3. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add 1 tablespoon of the butter. After the butter melts, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Next, pour in the heavy cream, lemon zest, and lemon juice. Stir everything together and let it simmer gently for about 3-4 minutes until the sauce thickens just a little.
4. Combine Everything:
Now, add the remaining 2 tablespoons of butter and the grated Parmesan cheese to the sauce. Stir until it melts and becomes creamy. If the sauce feels too thick, sprinkle in the reserved pasta water a little at a time until it reaches your desired consistency.
5. Finish the Dish:
Add the cooked pasta to the skillet and toss it well to coat thoroughly in the lemon butter sauce. Gently fold in the flaked salmon and half of the chopped parsley. Warm everything together for about 1-2 minutes while stirring. Taste your dish and add more salt and pepper if needed.
6. Serve and Enjoy:
Plate the pasta and garnish it with the remaining parsley and, if you like a bit of spice, sprinkle some red pepper flakes on top. Enjoy your creamy, delicious Lemon Butter Salmon Pasta right away!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the salmon completely before cooking. The best way is to leave it in the fridge overnight. If you’re short on time, you can quickly thaw it by sealing it in a plastic bag and submerging it in cold water for about 30 minutes.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk for a lighter sauce. If you’re looking for a dairy-free option, try using full-fat coconut milk, which will still give you that creamy texture and richness.
Can I Prepare the Sauce in Advance?
Yes! You can make the lemon butter sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently on the stove over low heat, adding a splash of reserved pasta water if it thickens up too much.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it slowly on the stove or in the microwave, adding a splash of water or cream to keep the sauce creamy and prevent it from drying out.
